Chocolate Mousse

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Anyone can make instant pudding from a box but your date is going to know that this is no instant knock off when he or she tastes this delectable mousse. But don't be shy and speak up, make sure your date knows that you made this little number from scratch! Impressions...impressions....

Ingredients:

• 1 Cups chilled heavy cream
• 2 Large egg yolks
• 1 1/2 Tablespoons sugar
• 1/2 Teaspoon vanilla
• 3 1/2 Ounzes fine-quality bittersweet chocolate (not unsweetened), chopped
• Cool Whip topping
• Raspberries

Directions:

• Heat 1/2 cup cream in a 1-quart heavy saucepan until hot.
• Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.
• Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until just before the boiling point but do not let it boil.
• Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
• Melt chocolate in a double boiler stirring frequently.
• Whisk custard into chocolate until smooth, then cool.
• Beat remaining 1/2 cup cream in a bowl with an electric mixer until it just holds stiff peaks.
• Whisk one fourth of the stiff cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
• Spoon mousse into 4 champagne glasses and chill, covered, at least 6 hours.
• Let stand at room temperature about 20 minutes before serving.
• Add a tiny amount of the cool whip on top and granish with the reaspberries.

Recommendations:
As a main dish we recommend the artichoke chicken served with the lemon green beans and the caponata.
For the starter, we recommend the corn bisque.

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